*  Exported from  MasterCook  *
 
                               Buffalo Balls
 
 Recipe By     : John A. Gunterman
 Serving Size  : 24   Preparation Time :1:00
 Categories    : Appetizers                       Hors d'Oeuvres
                 Hot                              Tex-Mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        hot Italian bulk sausage
    2      pounds        extra lean ground beef
    4      whole         onions -- chopped fine
    1      head          garlic -- minced
   12      whole         jalapeño peppers -- seeded and chopped
    1      tablespoon    dehydrated scotch bonnet peppers -- -- optional
    3      cups          harissa sauce (hot licks) -- optional
                         OR
    3      cups          favorite sauce for Buffalo Wings
 
 Form into balls and bake at 400° F till well done.  Douse in your favorite
 Buffalo Wing Sauce recipe.  ( I  really like home-made Harissa Sauce for
 this).
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
 
 
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 Suggested Wine: White Zinfandel
 Serving Ideas : Makes good stuffing for bell peppers and stuffed
 
 NOTES : I have scaled this up to make 48 medium or 96 small balls.  Normal
 people (non chile Heads) usually eat one or two @ the most.  If you decide
 to add the Scotch Bonnets have plenty of cold beer ready.  If serving to the
 uninitiated (non-Chile-Head) you may want to omit the Scotch Bonnets.  Or
 else have them sign a release waiver before eating them.